Ingredients Jump to Instructions ↓

  1. 12 sl Baguette, French, sliced

  2. 3/4-inch thick, -- sliced diagonally

  3. 1/4 lb Shrimp, fresh, shelled,

  4. -- deveined 1/4 lb Crabmeat, fresh

  5. 1 tb Ginger, minced

  6. 1 tb Scallion, minced, white

  7. -- and light green parts -- only 1 tb Lard, fresh, minced

  8. 1 1/2 ts Salt, kosher

  9. 2 ts Wine, Chinese, rice OR 2 ts Sherry, dry

  10. 2 ts Water

  11. 4 ts Cornstarch

  12. 1/4 c Waterchestnuts, fresh,

  13. -- diced 1 lg Egg white, stiffly beaten

  14. 10 minutes per side until dry ot the touch. Mince the shrimp and crabmeat to a paste, then combine the paste minced ginger, minced scallion, lard, salt, rice wine, water, cornstarch, and waterchestnuts stirring well in one direction to blend. Fold in the beaten egg white. Assembly:

  15. 3/4 inch, tapering the mound where it meets the edge of the brad to form a smooth dome. Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf. Deep-fry, topping side down, in

  16. 350 F oil until the topping is golden, about 4 minutes. Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette. Remove promptly to paper towels to drain. Serve with warm or cooled plum sauce. ** This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste. Source: Great Chefs of San Francisco, Avon Books,

  17. 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA


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